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News from the Dairy, January 2013.

Sarah's Musings

Happy New Year Fellow Cheese Lovers,

I hope you are all feeling rested and ready for all that 2013 has to offer.

January is a rather quiet time in the Cheese Industry, it is every year and probably has something to do with over indulgence at Christmas. But this year, instead of jumping up and down with despair as is my normal stance in January, I have decided to use the time in a more productive way and not only am I working my way through the paperwork mountain on my desk, if anyone stands still for long enough I try to file them. And I'm trying to plan for the year ahead.

I’m not sure how long my attempt at being both focused and organised will last but it is a very liberating feeling to be able to deal with things as soon as they arise.

A Huge Thank You and Future Events

It was wonderful to see so many of you at our 2 Mini Cheese Fests in December. Thank you for visiting us and a huge thank you goes to Mike Fishlock from Black Pig Orchards and his wonderful mulled cider and mulled pear juice. We are intending to hold more ‘Mini’ events throughout the year and are wondering if a Saturday or a Sunday would be preferable to you. Please do let us know if you have a preference. sarah@highwealddairy.co.uk

An MBE for our Farmer George

We are both pleased and excited that George Butler who farms Tremains farm and whose cows produce the milk to make our cheeses, has been recognised in the New Year’s Honours List and been awarded an MBE. George has given his time generously to support numerous charities including, amongst many others, agricultural organisations promoting agriculture and farming education. It is such a well deserved award and we are so happy for George.

Chris Receives a Scholarship

We are very pleased to announce that Chris, the cheese making apprentice we were searching for last year has been awarded an Artisan Cheese Maker Scholarship from Jongia (UK) Ltd Cheese Making Shop It is a scholarship to allow a Cheese Maker to learn more about a certain area of cheese making.
Chris says,’ I’m delighted to receive this scholarship and it will give me the chance to be able to build on the knowledge I have in my favourite area of cheese making that is soft cheese’.

Cheesy Gifts

As our cheese gifts proved so popular over Christmas we have decided to make hampers of cheese all year. These can be purchased, either by visiting
Our Website or by visiting the office on weekdays between 9am and 5pm. You can take the gifts away or we can send them all over the country. Might it be an ideal present for the lover of cheese in your life for Valentine’s Day?
We can also create bespoke hampers for corporate or other events. Please just ask sarah@highwealddairy.co.uk or phone 01825 791 636 to discuss your requirements.

A Sheep Milk Update

The sheep are lambing, so sheep milk is more plentiful and, with the exception of Duddleswell, which won’t be available until mid March, all our other sheep milk cheeses, Sussex Slipcote, Little Sussex, Halloumi, Feta and Ricotta and Sheep Milk are now available to purchase either Online or phone 01825 791 636.

Our New Blue Cheese

Brighton Blue, our cheese that is both blue and new and made with vegetable rennet is available to purchase in more sensible quantities. Please just ask.

Getting Married This Year?

Might you like an alternative, but increasingly popular ‘Cake of Cheese’? Please do visit Cheese not Cake or phone 01825 791 636.

  Valentines Hamper Cheese Gifts available for Valentines Day and throughout the year Cheese Cake Getting married this Year? Visit
Cheese not Cake for an alternative Cake
George Many congratulations to
George Butler MBE
Chris Chris, delighted to have received an Artisan Cheese Making Scholarship Recipe Cheese recipe of the month
Pheasant with Sussex Slipcote Garlic & Herb
Brighton Blue Our Brighton Blue maturing on nicely.

Cheese Course Vouchers

A huge thank you to all of you who purchased our Cheese Course Vouchers, our current courses are filling fast but we still have spaces on the courses taking place on Friday 25th January, Saturday 16th March, Saturday 6th April, Friday 12th April and Saturday 13th April. Please either e-mail me Sarah, sarah@highwealddairy.co.uk or phone 01825 791 636 to book a place.

Would you like to learn more about Herbal Medicine?

If you would like to learn more, please contact Amber on 07817 492 013 or herbalamber@hotmail.com as she is hoping to run a course on Saturday 26th January in our Cheese Barn.

Are you a winner this month?

Our winner this month is Peter Greenhalf. Peter please contact me sarah@highwealddairy.co.uk to claim your cheese goodie bag.

I hope you all have a very happy and healthy 2013 and continue to enjoy our cheese.

Many, many thanks

from Sarah and all at High Weald Dairy

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